PUMPKIN ROULADE
Pumpkin Sponge
Yield 1/2 sheet
Ingredients:
3 whole eggs
2/3c Canned pumpkin
1c sugar
1t baking soda
3/4c pastry flour
1/2t cinnamon
Directions:
1. Combine all ingredients except for one egg.
2. Mix well then add final egg.
3. Spread evenly in a half sheet pan.
4. Bake at 350
Cream Cheese Icing
Yield 3 cups
Ingredients:
4 (16 ounce) packages cream cheese, softened
1 cup butter, softened
4 cups sifted confectioners' sugar
2 teaspoon vanilla extract
Directions:
1. In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator after use.
